Winery - Fattoria Zerbina
* Expert NoteJanuary 12, 2012
The nice thing about this dessert wine is that you can recognize those distinctive musky notes that come from botrytis. This unique vineyard phenomenon only occurs in a handful of Italian vineyards and Fattoria Zerbina is lucky enough to have one. Aromas recall the fuzz on a peach: You get the fresh fruit but also the warm, organic tones from the skin. Its texture is thick and opulent and its finish is long lasting.
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* Expert NoteJanuary 12, 2012
This Sangiovese has an earthy, porcino mushroom note that doesn’t distract from the variety’s characteristic notes of pressed violet and cherry. Mineral notes also shine through and the wine shows nice crispness on the close.
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* Expert NoteJanuary 12, 2012
Sangiovese is blended with Cabernet Sauvignon, Merlot and Syrah to produce a finely layered red wine redolent of espresso bean, licorice, mint and toast. The mouthfeel is long-lasting with cherry flavors and firm tannins. A surprise hit from Romagna.
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* Expert NoteJanuary 12, 2012
Definitely on the lush, ripe side, this wine has thick aromas of black chocolate fudge, cherry liquor and espresso bean. In fact, the wine’s flavors recall a dark chocolate cake with cherry filling. The wine has firm tannins, succulence and good persistency.
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* Expert NoteJanuary 12, 2012
This Sangiovese from Italy’s central, eastern flank boasts clean and distinct aromas of blackberry, forest floor, marzipan and some black pepper. It’s a medium-structured wine with a firm backbone and persistent, fruity flavors.
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* Expert NoteJanuary 12, 2012
This Sangiovese Superiore from the Emilia-Romagna region of Central Italy offers sophisticated aromas of sweet spice, cinnamon and loads of cherry fruit. The wine is dense, rich and very succulent with rich fruit flavors and polished tannins.
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* Expert NoteJanuary 12, 2012
This is a vibrant and easygoing wine made with Sangiovese grapes from Central Italy that offers clean aromas of cherry, wild berries and spice. The mouthfeel is lean and compact and the wine would pair with pasta al forno.
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* Expert NoteJanuary 12, 2012
This is one of the best passito dessert wines from central Italy: It’s plush and silky in the mouth and deliciously sweet without being sticky or heavy. The aromas span a large spectrum, from dried apricot and honey to toasted nuts and caramel thanks to 14 months of aging in new oak. Absolutely beautiful.
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* Expert NoteJanuary 12, 2012
Arrocca is a deeply amber-colored wine with generous tones of honey, almond, apricot and even a distant touch of pecorino cheese rind that adds an interesting aromatic accent. The wine is cool and easy in the mouth with piquant citrus flavors, dried herbs and marzipan.
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* Expert NoteJanuary 12, 2012
Scaccomatto (“checkmate” in Italian) is an extraordinary synthesis between muffa nobile (botrytis) and the Albana grape native to Romagna, on the Adriatic flank of Italy. Aromas are immediate and intense and recall peach, honey, dried flowers and natural rubber. A silky, rich mouthfeel is backed by perfect sweetness and cooling acidity.
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